A wonderful delicacy of cheesecake with the taste of coconut and mango, it is very easy to prepare, you only need a few minutes to have a wonderful and decorative cake and to sweeten your hearts. Follow recipe.
Ingredients: mold 26 cm, total time: 60 min.
Base Biscuits:
250 g of integral biscuit or plasma biscuit
80 g coconut chips
50 g of dark chocolate
100 g of melted butter
Cream:
600 g mascarpone
350 ml of coconut milk
100 ml sweet sour cream
170 g of coconut flour
150 g of sugar
3 eggs
100 g of white chocolate
50 ml of coconut liquor
Mango dressing:
500 ml of mango pulp
3 sheets of gelatin
4 Tablespoons water
Preparation:
Base Biscuits:
Grind the biscuits and put them in a deeper bowl and add the coconut chips. Heat the butter and chocolate in a small saucepan, add everything to the bowl, mix until you get a compact mixture.
Then take a 26 cm mold and place the baked paper on the bottom. Pour the mixture into a mold and level the base with a spoon. Refrigerate for 30 minutes while you make the cream.
Cream:
Mix coconut flour with 1/2 coconut milk in a uniform mixture and then add coconut liquor and the rest: coconut milk, mixed eggs with sugar, melted chocolate, and sweet sour cream which you whipped previously, mix well with spatula. Put it all in a mold on the base and put in the oven to bake at 170 °C for about 10–12 minutes, on the lower part of the oven.
Then remove from the oven and allow cooling in the mold.
Mango Dressing:
Put the gelatin in a little water, mix well and put the mango pulp to heat, as soon as it warms up, add gelatin mixed with water, stir and cook until it gets thick. When it's done, set it aside, wait a few minutes for it to cool down.
Pour this mango mousse over the cake filling. Leave the cake to cool in the fridge for 2 hours. Serve.
Buon appetito!
NOTE: You can decorate with any fruit in the top of the cake of your choice, blueberries, strawberries, raspberries and possibly whipped cream as you like.
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